I had the floor up around 900 and it instantly charred the bottom. I am looking to find that sweet spot for making plain margarita thin crust pizza. The few times I had the oven floor up to 650 and it was ok. Took about 3 to 4 minutes to completely cook a 12 inch pie.

If you have a natural bristle brush ( long handle of course) spray it with or dip it in water, and hit the floor quick before you launch the pie. It will take the sting out of a super hot floor....and then keep the pie moving. Dome it to finish if you have to, until you get a feel for how your oven performs....you'll get it, time will train you.

Black frisbees happen occasionally....wait till you accidentally calzone one, then watch it burst into flame while you scramble to scrape the mess off the floor.

I had the floor up around 900 and it instantly charred the bottom. I am looking to find that sweet spot for making plain margarita thin crust pizza. The few times I had the oven floor up to 650 and it was ok. Took about 3 to 4 minutes to completely cook a 12 inch pie.

Something is wrong with your dough or your thermometer if you are getting instant char @ 900F. I'm betting it's your dough. What are your ingredients, ratios, and fermentation/proofing procedure. My pizzas bake on a 925F-950F floor, sometimes higher. Only time I've seen excessive charring on the bottom is with malted flours, added carbohydrates or oils.

Something is wrong with your dough or your thermometer if you are getting instant char @ 900F. I'm betting it's your dough. What are your ingredients, ratios, and fermentation/proofing procedure. My pizzas bake on a 925F-950F floor, sometimes higher. Only time I've seen excessive charring on the bottom is with malted flours, added carbohydrates or oils.

Remember temperature is only half the equation when it comes to deck temperature, thermal conductivity is just as important, and from what I have been told your Earthstone has a great hearth in it with low conductivity in it. I've never searched out the data first hand but have been told from a pretty reliable source. I frequently hear reports from people with medium duty firebricks that they get instant char at 850+.

Remember temperature is only half the equation when it comes to deck temperature, thermal conductivity is just as important, and from what I have been told your Earthstone has a great hearth in it with low conductivity in it. I've never searched out the data first hand but have been told from a pretty reliable source. I frequently hear reports from people with medium duty firebricks that they get instant char at 850+.

Jeff,

I've never given serious consideration to the thermal conductivity of my floor tiles. I've assumed it would be relatively high since recovery between pizzas, where heat is conducted back into the cooler cooking area, is faster than I can assemble the next pizza. But I can see from all of the discussions of different kinds of stones, steels, etc. that conductivity of the deck is major factor, when comparing the performance of different ovens. Thanks for setting me straight.